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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-28-2010, 09:37 AM   #16
bluetang
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We usually grind the trim and mix sausage. Right now we are "sausage wealthy".
Those riblets look real good, color me in on that one. Just happen to be going to Sam's today.
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Unread 09-28-2010, 10:42 AM   #17
qndummy
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Gotta get me some ribs, those look great.
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Unread 09-28-2010, 11:47 AM   #18
Mister Bob
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Quote:
Originally Posted by Scottie View Post
Here in Chicago, we call them rib-tips.... Cook and chop up into cubes. Put in half pan with your favorite sauce and cook for another 1 1/2-2 hours... enjoy...

That's what we call them and that's how we do them here in NY too!
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Unread 09-28-2010, 06:41 PM   #19
larrymac360
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very nice!
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pieces, ribs, St Louis, trim, Trimmings

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